I love everything you post! I made macarons for the first time ever and followed everything your wrote in your blog and used the video for reference and they came out PERFECT! I was so shocked! Thank you for posting this for everyone to follow you're amazing!
I have ordered all the utensils I need for macarons. You have inspired me a lot! Thank you for being so honest and kind and for sharing every tip or trick you have learned! May God bless you!
I was trying few times a macarons, but this videos are amazing, this recipe was my first from the channel,I was experimenting a bit with ingredients as I didn't have enough pistachios so added a bit hazelnuts,then brandy butter and they are delicious, thank you,that's my favourite channel now 🤗
I've tried other recipes and they didn't work out well, this one was absolutely amazing yet simple and straight to the point, thank you for the recipe ❤️❤️
You are so Amazing 👌 so talented😎You are the Macaroon Queen.. I am so glad I found you..👍😍 I am so obsessed with all your macaroon ideas❤️❤️❤️.. Thank You so much for sharing these ideas and recipes dear..😍
Thank you so much for your videos and recipes. I am a beginner and have tried many macaron recipes/methods and failed until I tried yours! I was getting ok feet and tops but no bottoms and hollow shells. I had been playing around with oven temps and today I finally got most of those, except full shell; my shells come out looking beautiful, however, still hollow 😢. Will keep trying.. perhaps my meringue is not stable enough. Anyway, I tried the salted caramel recipe today and the buttercream came out perfect and tasty! Will try this pistachio one tmr. Wish me luck! Thanks again!
Thank you for sharing, these look delicious. I usually use the Italian method and although they always turn out well, I find the process too long - think I will try this method which looks faster.
I noticed that the pistachio macaron shell recipe in your book is slightly different. Is that the one you would recommend? You are amazing by the way!!!
Ahhh silly question but does Shelled pistachios mean you blend them with the shells already off or they have them on? Lol I keep getting different results from google.
Where did you get the baking sheet with the circles from? And what was the white streaks that you put on top of the macaroons made from? They look so perfect!
Is there a specific reason for using shelled pistachios? I'm thinking about blanching them first to achieve a nicer, more natural colour. Bad idea or ok?
I made this recipe before and it was amazing!! I honestly feel like your method is the best! :) I do have a question, I would like for the cookie part to have more of a pistachio taste, so if I used 72 grams of pistachio flour and 28 grams of almond flour instead do you think it would still come out good? May you please let me know, I would appreciate it!!
I wouldn't rinse it off because it will make the pistachios wet, unless you let them dry really well. And you can peel them to obtain a green color, but you don't have to. You can use the salted pistachios.
no, don't leave the syrup sitting at all, immediately start whipping. It shouldn't get too hot when you melt the sugar, if it gets too hot you will have issues later, just heat it over the double boiler until the sugar melts and then immediately begin whipping.
Hey Bill, I don't have a whole lot of tips, but I do know you should decrease the amount of granulated sugar you use in the recipe for sure. Take a look at this recipe from a blog called High Altitude Baking highaltitudebakes.com/cookies/2012/03/16/french-macarons/ Hope it helps!
Hi camila, I am an eggfree baker and I make macarons using potato protein .. would you be able to give tips ,how can I make these pistachio macarons using potato protein ?.. how much would be ratio of pistachio flour and almond flour ?? Thanks and I love your posts on IG 👌🤗
Hiya! Im not sure if you ever got the answer to this but her almond flour is always 100g so do the 28g pistachio and then your equivalent for potato flour I would think.
@@PiesandTacos Thank you for the quick reply! I just made your cream and piped them onto my already-made macarons. For the shells, I tried a different recipe from another RU-vidr (ground pistachios were a little daunting for me), and they didn't turn out too well.. They also used the Swiss method but my shells turned out wrinkly on top, would you happen to know why?
@@yumipark2784 It's hard to tell without seeing a picture or knowing the recipe, but it could be due to low oven temperature, under baking, broken meringue, oily almond flour, too much dry ingredients...
@@PiesandTacos Thank you! I think 300 degrees may have been too low, I will raise it to 325 next time. I refrigerated the macarons and ate them today, the pistachio cream was AMAZING, I can't wait to try it with your pistachio macaron shell recipe! I have been obsessed with your blog and recipes, everything looks SO GOOD. I am planning to make your pistachio, lemon, and raspberry macarons for Easter this weekend, I can't wait!
Oh, I was also wondering. Do you recommend blending the almond flour and powdered sugar together in a blender before sifting it? I heard that it makes the powders more fine but I’m afraid it might make the almond flour oily..
I use this air tight container www.amazon.com/Rubbermaid-Brilliance-Storage-Container-1991158/dp/B01JCNEJVQ/ref=sr_1_28?crid=DJKO4ZDJ6154&keywords=air+tight+containers+for+food&qid=1568513262&s=gateway&sprefix=air+tight+container%2Caps%2C155&sr=8-28 and they can stay frozen for up to 3 months if they are unfilled. Filled from 1-2 months depending on the filling. Thanks have a lovely day!!
@@PiesandTacos Muchas gracias!!! I've got a party coming up in October and this could be exactly it. How many do you make per person for a party? I was thinking one per flavor, minimum, but there are other desserts.
I have attempted your recipe but can you tell me why they crack on top and center? I got to say it taste good though. But was quite disappointed to see these crack.
Many reasons, not resting enough, not whipping the meringue enough, high oven temperature, using the wrong baking tray etc I have a whole post on troubleshooting www.piesandtacos.com/macaron-troubleshooting/
Help....please mine crack in the center as if it's a volcano 😢 I did make sure they were dry! Baked at 325f and they burned... reduced to 315f still they cracked no feet. Could it be my food coloring? Not dry enough?
I' m pretty sure the almond flour is what ties the macaroons together and actually makes them work, I don't think it'd work if you only used pistachio flour.
I recommend looking for an Italian meringue recipe if you want to use that method, as they will be very different, and the Italian method requires a certain amount of water to make the syrup also. If they broke in the oven it can be several reasons: high oven temperature, under whipped meringue, over folded batter, macarons didn't rest and dry on a humid day.
There’s a mistake. I added the sugar from the beginning as instructed and I couldn’t get meringue. Other youtubers suggesting you would start whisking and only then gradually add the sugar
This is the Swiss method, you must add the sugar in the beginning to melt it with the whites over the double boiler and yes this method works. Adding the sugar gradually is the French method and doesn’t pertain to this recipe.
